Beef Dip's Best Friend: Cheeses To Compliment The Classic

A French dip sandwich is a warm, hearty meal that is quick and easy to make. The classic French dip sandwich consists of tender, thin slices of roast beef, topped with melted cheese, and served on a toasted French baguette or hoagie roll. The sandwich is typically served with a small bowl of extra beef juice or 'au jus' for dipping. While the choice of cheese is versatile, ranging from Swiss to Gruyère, Provolone is a popular option that pairs wonderfully with the beef and toasted bread.

Provolone cheese

French dip sandwiches are typically made with thinly sliced beef, placed on a baguette or hoagie roll, and served with a side of au jus, a beef broth made from the pan juices, for dipping. When making this sandwich, it is important to start with a good cut of meat. Boneless ribeye steaks or chuck roasts are popular choices. The meat is typically seasoned and slow-cooked until tender, then sliced and placed back in the slow cooker to absorb the juices.

When assembling the sandwich, the beef is piled onto the roll and topped with provolone cheese. The sandwich is then baked until the cheese melts. It is important to keep an eye on the sandwich while it is in the oven, as the cheese can go from melted to burnt very quickly.

The sandwich is then served with a small bowl of the au jus for dipping. This combination of flavours and textures makes for a delicious and satisfying meal.

Gruyère cheese

Gruyère is a hard Swiss cheese that is considered a good cheese for baking. It is often described as having a sweet and slightly salty flavour, with a creamy and nutty taste when young, and a more assertive, earthy, and complex flavour as it matures. Gruyère is a good melting cheese, making it a perfect choice for a beef dip.

When fully aged (between five months to a year), Gruyère tends to have small cracks that give it a slightly grainy texture. It is the most popular Swiss cheese in Switzerland and most of Europe, and pairs well with white wines such as Riesling.

Gruyère is a versatile cheese that can be used in countless dishes. It is used in French onion soup and in croque-monsieur, a classic French toasted ham and cheese sandwich. Gruyère is also a key ingredient in chicken and veal cordon bleu, and is often grated atop salads and pastas.

A simple recipe for a Gruyère cheese sauce to accompany beef dip includes the following ingredients:

• Butter
• All-purpose flour
• Whole milk
• Grated Gruyère cheese
• Salt and pepper, to taste

To make the sauce, melt butter in a small saucepan over medium-low heat. Add flour and stir for two minutes, then gradually whisk in milk. Increase the heat to high and bring to a boil, then reduce the heat to medium and simmer until the mixture thickens, stirring constantly. Finally, add the cheese and stir until melted. Season with salt and pepper to taste.

This cheese sauce can be made ahead of time and rewarmed before serving, adding more milk if the sauce becomes too thick.

Swiss cheese

To make a French dip sandwich, you will need the following ingredients:

• A baguette or your favourite rolls
• Olive oil
• Shallots
• All-purpose flour
• Beef consommé
• Steak seasoning
• Lean roast beef
• Swiss cheese

First, preheat your oven to 400°F. Slice the baguette into four pieces, then cut each piece in half horizontally. Next, heat some olive oil in a large skillet over medium heat. Add the shallots and sauté for two minutes, then add the flour and sauté for another minute.

Slowly whisk in the beef consommé and bring the mixture to a boil over high heat. Reduce the heat to low and simmer, then add the steak seasoning and mix until combined. Separate the roast beef pieces and place them in the au jus sauce until warm.

Using tongs, place an equal portion of beef on each section of the baguette or rolls. Top with a slice of Swiss cheese. Bake for 3-5 minutes, or until the cheese has melted. Serve with a small bowl of the extra au jus for dipping.

Enjoy your Swiss cheese beef dip sandwich!

Hoagie rolls

To make hoagie rolls, you will need the following ingredients:

• Warm water
• Instant yeast
• Granulated sugar
• Honey
• Flour
• Egg
• Milk
• Salt
• Butter

The process of making hoagie rolls involves two rises. First, you mix the dough and let it rise until doubled. Then, you shape the dough into hoagies and let them rise again. Finally, you bake the hoagies until they are golden and sound hollow when tapped.

Au jus sauce

How to Make Au Jus Sauce:

The sauce is simple to make and requires few ingredients. Here is a basic recipe:

Ingredients:

• Beef drippings (or butter)
• Beef broth or beef stock
• Worcestershire sauce
• Red wine (a medium-bodied wine such as Cabernet Sauvignon, Merlot, or Pinot Noir)
• Spices: garlic powder, onion powder, and black pepper
• Fresh herbs (optional): rosemary or thyme

Method:

• Place a medium saucepan on the stove over high heat.
• Add beef drippings, red wine, beef broth, and Worcestershire sauce.
• Whisk in the garlic powder and onion powder. Add a sprig of fresh herb, if using.
• Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes.
• Taste and adjust seasoning with salt and pepper, if needed.
• Strain the sauce through a fine-mesh sieve to ensure a smooth consistency.
• Serve warm with your desired dish, such as French dip sandwiches, roast beef, or prime rib.

Tips:

• Use a drinking red wine that you enjoy the taste of; there is no need to use an expensive wine.
• If you don't have beef drippings, you can use unsalted butter as a substitute.
• For a gluten-free option, use gluten-free Worcestershire sauce and ensure your beef broth is also gluten-free.
• For a dairy-free option, use a butter alternative.

Storing and Reheating:

You can also freeze au jus in an ice cube tray, then transfer the frozen cubes to a sealable plastic bag or airtight container. It will keep in the freezer for up to 6 months. To thaw, reheat the sauce over low heat until warmed through.

Frequently asked questions